I live in Northeastern Pennsylvania.. There are several "pizza supply" businesses in my area, that are open to the public.. One of the most used cheeses in local pizza shops is a cheddar cheese made by Land O'Lakes (L.O.L.).. Don't get me wrong, there are plenty of pizza joints locally that use mozzarella, but they aren't my favorite.. I don't find much flavor in mozzarella cheese. I was told by someone at a restaurant supply called City-Mager, that they sell over 40,000lbs/month of L.O.L. cheese to pizza shops. Considering they are not the only restaurant supply in town, that is a lot of cheese!! You will never find anything in a grocery store that comes close to the taste of this cheese. Most store brand cheddar's are sharp in taste. This is a very mild cheddar aged less than 6 months. It is creamy when cooked properly, and becomes vulcanized rubber if overcooked. I am pasting a link to one of the local suppliers. While this isn't the place I frequent, they do have a website for you to browse. The place I prefer, due to the fact they will sell L.O.L. cheese by the pound, and not make you buy a 42lb block is City-Mager in Wilkes-Barre, PA. Hopefully you can find places like this where you live. Good Luck!

I now also use a mild white cheddar on most of my pizza products. I also like how the mild white cheddar tastes and melts on a pizza. My supplier sells a lot of the mild white cheddar to pizza operators in the larger size blocks in my area. Mine isn't Land O' Lakes though, but thanks for the link.

I constantly try different cheese combo's on pizza and have used many cheddars over the years. I have often commented that I feel that a lot of pizzerias add cheddar to their mozzarella as a way of amping up the flavor. Land o Lakes is a mild cheddar, as are the cheddars from Great Lakes Cheese. One "problem" (as some people see it, but not necessarily the way I see it) is that cheddar tends to "oil off" more than mozzarella, so you have to be conservative in it's use. Presently I prefer to blend mild provolone and fontina cheese with my mozzarella, but I will still use some cheddar on occasion. Another great cheese to blend with your mozz is cheese curds, the infancy stage of cheddar. Many cheeses work on pizza, I just try to stay away from extremely sharp cheeses as they ruin the taste for me.

I constantly try different cheese combo's on pizza and have used many cheddars over the years. I have often commented that I feel that a lot of pizzerias add cheddar to their mozzarella as a way of amping up the flavor. Land o Lakes is a mild cheddar, as are the cheddars from Great Lakes Cheese. One "problem" (as some people see it, but not necessarily the way I see it) is that cheddar tends to "oil off" more than mozzarella, so you have to be conservative in it's use. Presently I prefer to blend mild provolone and fontina cheese with my mozzarella, but I will still use some cheddar on occasion. Another great cheese to blend with your mozz is cheese curds, the infancy stage of cheddar. Many cheeses work on pizza, I just try to stay away from extremely sharp cheeses as they ruin the taste for me.

I love using a provolone mix with a bit of asiago fresco with mozzarella. Muenster is another of my favorites to mix in. Heavens...I do think we love to play around with cheese.